Linguini With Clam Sauce
(Eugene Hinman's recipe)
Makes 2 servings


- 1/4 cup olive oil

- 1 tsp. butter

- 2 garlic cloves

- 1 can chopped clams

- 2 tsp. parsley

- 1/2 tsp. oregano

- 1/4 tsp. basil

- 8 oz. linguini


Heat the olive oil in a saucepan and open the can of clams.
Saute the garlic in the olive oil, but don't let it brown.
Add the clam juice from the can of clams and the butter, but don't add the clams yet.
Bring the mixture to a boil.
Quickly add all the remaining ingredients, then immediately turn heat to low.
Cover and simmer on low for five minutes.
Pour over 8 oz. linguini.

A more complicated recipe